Minced Pork and Egg Rocoto Relleno
This delightful Minced Pork and Egg Rocoto Relleno draws inspiration from the vibrant flavors of Peru, offering a modern twist on a traditional dish. With the gentle heat of rocoto peppers, a well-seasoned stuffing, and a rich topping of cheese and eggs, this dish balances warmth and comfort, perfect for any festive table.
Ingredients
- 4 large rocoto peppers - hollowed out and seeds removed
300 g ground pork (minced pork) - preferably organic
1 medium white onion - finely chopped
2 cloves garlic - minced
1 medium tomato - chopped
50 g raisins
50 g black olives - pitted and chopped
2 tbsp olive oil - extra virgin
4 large eggs - beaten- 200 g queso fresco - crumbled
Instructions
- Preheat your oven to 180°C (350°F).
- In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, sautéing until they are soft and translucent, emitting a sweet, aromatic scent.
- Incorporate the minced pork, stirring gently until browned and crumbly. This should take about 5-7 minutes. Add the tomatoes, raisins, and olives, stirring to combine.
- Stuff each rocoto pepper with the pork mixture up to the rim, then place them in a baking dish.
- Mix the beaten eggs and crumbled queso fresco thoroughly. Pour this mixture over the stuffed peppers.
- Bake in the oven for 25-30 minutes, or until the cheese is golden and bubbly, with a captivating aroma filling the kitchen.
Notes
For a smokey flavor, consider grilling the rocoto peppers briefly before filling. Substitute rocoto with bell peppers if you want a milder option.
Nutrition
Calories: 597kcalCarbohydrates: 26gProtein: 33gFat: 41gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.02gCholesterol: 280mgSodium: 635mgPotassium: 896mgFiber: 6gSugar: 10gVitamin A: 6054IUVitamin C: 218mgCalcium: 325mgIron: 3mg
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